Pasta with tangy lemon, creamy butter, and Parmesan for a fast, flavorful main course.
# What You Need:
→ Pasta
01 - 7 oz spaghetti or linguine
02 - 1 teaspoon salt, for pasta water
→ Sauce
03 - 3 tablespoons unsalted butter
04 - Zest of 1 lemon
05 - Juice of 1 large lemon (about 3 tablespoons)
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons reserved pasta water
09 - 1/4 teaspoon freshly ground black pepper
10 - Salt to taste
→ Garnish (optional)
11 - 1 tablespoon chopped fresh parsley
12 - Additional grated Parmesan cheese
# How-To:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 2 tablespoons of pasta water, then drain the pasta.
02 - While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, without browning.
03 - Add lemon zest and lemon juice to the skillet, stirring to combine with the butter mixture.
04 - Add drained pasta and reserved pasta water to the skillet. Toss thoroughly to coat the pasta with the sauce.
05 - Sprinkle grated Parmesan cheese and black pepper into the skillet. Toss until the cheese is melted and the sauce appears glossy. Adjust seasoning with salt to taste.
06 - Transfer to serving plates. Garnish with chopped fresh parsley and additional Parmesan cheese as desired. Serve immediately.
